Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase

ABSTRACT

A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass comprises in weight percentage: 43 to 68% of fat; &lt;25% of defatted dry cocoa; &lt;17% of skim milk powder; appropriate amounts of sugar &gt;13%, the solid mass being such that for an aqueous phase having a local free moisture content ranging between 30% and 45%, preferably 35 and 45%, the quantity τ is less than 3, where τ=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C.

This application is a national stage filing under 35 U.S.C. § 371 ofinternational application no. PCT/FR00/01368, filed on May 19, 2000.This application also claims the benefit of priority under 35 U.S.C. §119(a) to French patent application no. 99/06,480, filed on May 21,1999.

BACKGROUND OF THE INVENTION

The present invention relates to a food product comprising asubstantially solid mass based on chocolate or a chocolate-like productin contact with a moist medium in the non-gelled state, which is inparticular non-milk-based, having a local free water content of between30 and 45%, preferably 35 to 45%, said substantially solid mass having alow water uptake under appropriate preservation conditions. Theinvention therefore relates to compositions which may be kept at roomtemperature.

The invention relates more particularly to food products intended to bepreserved at room temperature, based on fruit or other sweetened or milkbases, optionally in the presence of thickeners and flavoring agents,having a local free water content of 30to 45%.

Food bars are known which consist of an anhydrous or an only slightlyhydrated filling surrounded by a shell made of chocolate or achocolate-like product.

The use of a layer of chocolate intercalated between a tart base or awafer and a moist filling to try to prevent the water content in a wetfilling from migrating to the tart base or the wafer, is known. Theefficacy of this barrier is in fact only a few hours. It is observed, inthis case, that the chocolate has completely lost its crunchy character.

Food bars are known which consist of a filling coated with a shell madeof chocolate or a chocolate-like product.

Pastry, biscuit or vienna-type products are known which comprise one ormore doughs. These comprise in addition:

on the one hand, pieces or fillings or coatings, based on fruit (in theform, for example, of marmalade, jams, fruit puree), or based on othermoist ingredients (for example compositions based on milk),

and, on the other hand, chocolate or a chocolate-like product in theform of one or more layers, or in the form of chips. In these products,unlike those of the invention, the quality of the chocolate can only bepreserved under one or more of the following conditions:

they are consumed only a few days after manufacture,

the water activity of the product is very low,

the product is refrigerated.

Otherwise, hydration of the solid masses of chocolate or achocolate-like product is observed which leads to several negativeeffects which make the product unfit for consumption.

On the one hand, the chocolate or chocolate-like product being a productwhich is naturally contaminated, its hydration causes the development ofbacteria which contaminate the aqueous phase, which is unacceptablebecause of the preservation standards required in industrializedcountries.

On the other hand, the taste value of the solid masses of chocolate or achocolate-like product lies in their “crunchy” character which isspecific to the substance. Excessive hydration (migration of the wateracross the thickness of the chocolate) causes its decolotization, exceptfor white chocolate, and its gradual softening (destruction and loss ofcrunchiness) by the outside and leads to rejection of such a foodproduct by the consumer.

The production of a chocolate or a chocolate-like product which isresistant to water is therefore of major interest for the development offood products comprising a phase whose local free content of water issignificant, in contact with a solid mass of chocolate or achocolate-like product.

Conventional chocolates as this is well known can be divided into threecategories according to the cocoa content:

dark chocolate about 19% dry and defatted cocoa,

milk chocolate about 6% dry and defatted cocoa,

white chocolate 0% dry and defatted cocoa.

In milk and white chocolates, a portion or the whole of the dry anddefatted cocoa is replaced by milk fat or milk particles. The normalsugar content of chocolates is of the order of 25 to 57%. However, thesechocolates exhibit an excessive water uptake for the desiredapplications indicated above.

Accordingly, it has already been proposed to modify the compositions ofchocolate or a chocolate-like product so as to adapt them to theabovementioned embodiments.

Patent EP 0 615 692 describes a milk-based refrigerated productcontaining pieces of chocolate which can be preserved for 5 to 6 weeksin the refrigerator and whose pieces preserve their integrity wellduring this lapse of time.

This patent indicates that the sugar level is between 1 and 10% andpreferably between 1 and 3%. However, such an embodiment leads to solidmasses of chocolate or a chocolate-like product having a bitter tastewhich can put off certain consumers. Furthermore, in order to mask thisbitterness as much as possible, it is necessary to limit the size of thechocolate particles, in particular between 1 and 4 mm.

Patent application EP-A-770 332 also describes a food product in whichone or more layers consist of a breakable solid mass of chocolate. Thechocolate layer has a thickness of between 0.1 and 3 mm and a sugarcontent of less than 17%, preferably between 2 and 3%. According to thisdocument, such a layer preserves the crunchy character desired by theconsumer.

It will be noted that this document presents a teaching similar topatent application EP-A-615 692 since in both cases, it is recommendedto minimize the sugar content, which leads to very unbalanced chocolatesfrom the organoleptic point of view (bitter, not sweet, low flavor).

The chocolates thus produced are therefore very unbalanced from theorganoleptic point of view (bitter, not sweet, low flavor).

After systematic studies, the applicant has demonstrated that, contraryto the teachings described in the abovementioned documents, thewater-resistant character of the chocolate was not linked to the lowsugar content. Because of this, the invention breaks with the biasaccording to which sugar is more unfavorable to water resistance thancocoa. Moreover, the invention shows that it is possible to producewater-resistant chocolates whose fat content is less than 80%,advantageously less than 68% and even preferably less than 65%, whichavoids a fatty mouthfeel and an unfavorable nutritional image, whilepreserving a good organoleptic balance.

The applicant has found that a novel chocolate or chocolate-like productcomposition in the form of a solid mass made it possible to use saidmass of chocolate or a chocolate-like product in combination with anaqueous phase while preserving the desired crunchy character.

These solid masses in the aqueous phase may be preserved at roomtemperature for at least two weeks up to more than five weeks, whichconstitutes the desired shelf life for this type of food product.

The expression room temperature is generally understood to mean atemperature of between 10° C. and the melting point of the cocoa fat orthe like. These solid masses are therefore distinguishable from craftpastry products.

SUMMARY OF THE INVENTION

In general, the invention is characterized in that the substantiallysolid mass of chocolate or chocolate-like product comprises, as apercentage by weight:

* fat 43 to 68% * dry and defatted cocoa <25% * skimmed milk powder<17% * an appropriate quantity of sugars >13%

the solid mass being such that for an aqueous phase having a local freewater content of between 30% and 45%, preferably 35-45%, the parameter(T) is less than 3, the parameter T being defined by the equation:

τ=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×Cwith:

[water] is the local free water content of the moist phase in contact(in g/g),

F is the fat content of the chocolate or equivalent (g/g),

S+SMP is the content of sugars+skimmed milk powder in the chocolate orequivalent (in %),

C is the dry and defatted cocoa content of the chocolate or equivalent.

The local free water content [local free water] is defined by theequation:

[local free water]=[total water]×A_(W) 25° C./100-F in which:

[local free water] is given in grams of water per 100 grams of product

F is given in grams of fat per 100 grams of product.

For a non-fatty gel containing 42.6% of water and with A_(W) 25° C.0.85, the local free water content is 36.2%.

According to one variant, the proportion of dry and defatted cocoa andof skimmed milk powder is such that their sum is less than 25%.

DETAILED DESCRIPTION OF THE INVENTION

The invention is therefore defined in particular by a test described inthe form of a mathematical equation which saves persons skilled in theart from carrying out the experiments. However, insofar as may benecessary, an experimental procedure is indicated below which allowspersons skilled in the art to determine the compositions which satisfythe objectives which the invention proposes to achieve.

The test is carried out, for example, which consists in bringing slicesof chocolate 1.5±0.2 mm thick and 20 mm in diameter into contact with anagar gel having a local free water content of 36%. The chocolate slicesare obtained after tempering and cooling the chocolate to 13° C.,storing for 3 days at 18° C. and then for 12 hours at 10° C. The gel ispoured into syringes which are cut at their end and covered with theslice of chocolate and are then closed again. The whole is stored for 35days at 25° C. and the water uptake of the slice of chocolate ismeasured at D35 by the “Karl Fischer” method, OICCC No. 105 (1988).

The compositions which satisfy the criteria of the invention are thosewhose percentage of water uptake after 35 days of preservation at 25° C.will be <17.7%; the table below gives an indication of the percentagesof water uptake after 35 days at 25° C. according to the waterresistance of the chocolate (test carried out after stabilization at18-20° C.).

% water uptake Water resistance >17.7 No resistance 11.8 to 17.7 Averageresistance  5.9 to 11.8 Good resistance <5.9  Very good resistance

These substantially solid masses of chocolate or chocolate-like producthave excellent properties as barrier to water while preserving theorganoleptic qualities necessary for using the food products accordingto the invention.

In the case of milk chocolate or white chocolate, a portion or the wholeof the dry and defatted cocoa is replaced by a skimmed or nonskimmedpowdered milk, while of course preserving the proportions indicated inthe general definition of the invention.

The composition of the substantially solid: mass comprises, according toone variant, an emulsifier, in particular lecithin. The lecithin contentis preferably less than 1% by weight relative to the solid mass. Thecomposition of the substantially solid mass may also compriseflavorings.

The sugars are in particular monosaccharides or disaccharides. Among themonosaccharides, there may be mentioned fructose, galactose and glucose.Among the disaccharides, there may be mentioned in particular sucrosewhich is a sugar commonly used for producing chocolate, but sucrose maybe partially or completely replaced by another disaccharide such aslactose.

It has been found that the replacement of part of the sucrose by anotherdisaccharide of the lactose type (in an amount of 0 to 50%) made itpossible to obtain equivalent barrier properties of the chocolate towardthe aqueous phases.

In general, the fat is cocoa butter. It is however possible to replaceup to 20% of the cocoa butter by anhydrous milk fat (AMF) or to replaceall or part of the cocoa butter by one or more SFC (solid fat content)vegetable fats, measured at 10° C., greater than 50%.

The expression chocolate-like product is understood to mean anyconfectionery fatty mass containing a continuous fatty phase consistingof one or more fatty substances of plant or animal origin and whoseproperties are similar to those of cocoa butter. These fatty masses aregenerally called compound or glazing paste.

The invention is remarkable in that the solid mass of chocolate orchocolate-like product may be provided in the form of chips or grains,in particular having a size greater than 4 mm, which allows consumers,when these chips are incorporated into a food composition, to recognizeand appreciate the chocolate taste and the crunchy feel. In other words,the expression “grains of chocolate or a chocolate-like product” isunderstood to mean solid particles whose size is sufficient to confer onthem the chocolate taste characteristic of this substance.

The chips or grains may also constitute hydrophilic compounds such asbiscuits, cereals, dry fruit coated with a layer of solid mass ofchocolate or chocolate-like product.

It will also be noted that the chocolate or chocolate-like productaccording to the invention has a sugar content sufficient to make itpossible to avoid the bitter taste inherent to cocoa.

The invention is also remarkable in that the substantially solid massmay be provided in the form of a shell partially or completely coatingan aqueous filling. Because of its water-resistant character, the solidmass of chocolate or chocolate-like product makes it possible topreserve said filling for the appropriate period without losing itscrunchy character. It makes it possible, in addition, to avoid drying ofthe filling.

The solid mass of chocolate or chocolate-like product may also beprovided in the form of a continuous or discontinuous layer in contactwith an aqueous phase or a multilayer structure consisting of layersseparated by layers of an aqueous phase. The function of the solid massof chocolate is also that of a barrier layer against water. It makes itpossible to avoid or to limit the transfer of water from the aqueousphase to the dry phases based, for example, on paste or on cereals.

In general, it is possible to define the embodiments obtained from thesolid masses of chocolate or chocolate-like product in the followingmanner:

shell of solid mass coating a filling

shell of solid mass coating a filling loaded with grains of solid mass,

food composition consisting of a continuous phase and loaded with grainsof solid mass,

food composition coated with a continuous or discontinuous top layer ofsolid mass,

multilayer structure comprising one or more continuous or discontinuouslayers of solid mass.

Other embodiments resulting from the combination of one or more of thesevariants are also included in the definition of the invention.

The continuous phase preferably consists of preparations based on fruit,emulsified or aqueous filling, moist biscuit or pastry dough.

Depending on the thickness of the solid ma ss of chocolate orchocolate-like product, the value of τ should not exceed a maximum valuein order to ensure resistance to water and therefore a sufficientcrunchiness. The higher the thickness of the solid mass, the higher themaximum τ value. Accordingly, persons skilled in the art will be able tochoose an optimum composition of the solid mass according to the desiredthickness. Likewise, the value of τ should be chosen according to theshelf life. The shorter the shelf life, the higher may be this value. Ingeneral, τ is advantageously less than 2, preferably less than 1.6.

Furthermore, taking into account the preceding text, in the case wherethe solid mass has a thickness of less than 1.5 mm, the food productaccording to this variant is characterized in that τ is less than orequal to 2, preferably less than 1.6. It is of course understood thatthe thickness is understood relative to the distance of the zonefurthest from the aqueous phase. In other words, if a slice of solidmass is in contact on both sides with the aqueous phase, this zone willbe the middle zone. In the case of a chip, the zone will be the centralzone or central point.

Preferably, the food product is characterized in that the substantiallysolid mass comprises, as a percentage by weight:

* fat 43 to 68%, preferably 43 to 65%, * dry and defatted cocoa 0 to 19%

and/or skimmed milk powder 0 to 17%

sugars in appropriate quantity the sum of the proportions of dry anddefatted cocoa and skimmed milk powder being less than 25%.

The solid mass finds a particularly advantageous application incombination with an aqueous base such as fruit preparations (jam, fruitpuree) or other edible moist phases, such as an aqueous filling.

According to a general embodiment, the food product is characterized inthat the solid mass based on chocolate or a chocolate-like product is inthe form of grains, a shell partially or completely coating a nonmilkfilling or a continuous layer deposited on a nonmilk composition.

According to one embodiment, the food product is characterized in thatit consists of a continuous aqueous phase comprising a nonmilkcomposition loaded with grains or chips of chocolate or a chocolate-likeproduct.

It also relates to a filling comprising a milk base, optionally loadedwith grains of chocolate or a chocolate-like product, said filling beingcoated with a shell consisting of a substantially solid mass ofchocolate or a chocolate-like product as defined above. The thickness ofsuch an envelope is generally between 1 and 4 mm and the coating may becarried out by traditional molding or molding-pressing as described inpatent application WO 98/35566.

According to another embodiment, the food product is characterized inthat it consists of a food barrier consisting of a shell made ofchocolate or a chocolate-like product and a filling, optionally loadedwith grains of chocolate or a chocolate-like product.

According to another embodiment, the food product is characterized inthat it consists of a continuous aqueous phase, optionally loaded withgrains of chocolate or a chocolate-like product, said aqueous phasebeing covered at the surface with a continuous or discontinuous layer ofa solid mass of chocolate or a chocolate-like product.

According to another embodiment, it relates to a multilayer structureconsisting of layers separated by a moist food composition and one ormore layers of solid mass of chocolate or a chocolate-like product.

The solid masses of chocolate or a chocolate-like product describedabove are produced according to traditional methods known in the art.

The examples below illustrate the invention.

Various compositions of dark and milk chocolate, and of an equivalent,were prepared in a conventional manner. The chocolates all contained0.5% lecithin, an emulsifier commonly used to increase the fluidity ofthe chocolate during its manufacture. Lecithin is counted with the fat.

The fat is either cocoa butter, or any other cocoa butter equivalent.

The chocolates were manufactured from cocoa liquor.

Examples Relating to Chocolate Chips

Chocolate chips are included in an aqueous continuous phase of 45% localfree water.

The chocolate is tempered and crystallized into chips (roughlyspherical, diameter=3 mm) directly at the surface of the aqueous phase;and then a second layer of aqueous phase is applied.

The product is stored at 25° C./30 days.

A composition was studied (mixture of sugars, cocoa paste and cocoabutter; 0.5% lecithin, included in the fat). It is presented in thetable below at the same time as its water uptake after 30 days.

x. %F %DDC %S DDC/S LFW τ % water 1 65% 8% 27% 0.3 45 0.3 <5 LFW = LocalFree Water % water = mean water measured (D30).

A chocolate of example 1 has excellent resistance for a local free watercontent of 45%.

Examples Relating to Aqueous Media with a Local Free Water Content of36%

Moisture uptake trials for an aqueous phase with a local free watercontent of 36%.

The following solid mass compositions were produced by carrying out theprocedure according to conventional methods for the preparation ofchocolate.

The measurements are carried out according to the following test:

The slices of chocolate were obtained by molding in molds. Thecrystallization of the chocolate is obtained after two 8-minute passagesin a cold tunnel at 13° C. After unmolding, the slices of chocolate arepreserved for 3 days at 18° C. in order to end their crystallization.

The results are expressed as % of water taken up by the chocolate(thickness=1.5±0.2 mm) after 28 days of contact at 25° C. with an agargel with 42% moisture and aw=0.85 (local free water content=36.2%): (cf.tables below).

SUMMARY TABLE OF THE BARRIER PROPERTIES OF VARIOUS CHOCOLATES ACCORDINGTO THEIR COMPOSITIONS Experimental results for τ calculated the watercontents of from the the chocolates preserved Examples Fats SugarsDefatted cocoa equation 28 Days at 25° C. DDC/S 2 50 20 30 3.1 13% 1.5 350 35 15 1.9 10% 0.43 4 50 47 3 1.0  5% 0.06 5 50 50 0 0.8 2.8%  0 6 3155 14 3.3 16.5%   0.25 7 31 46 23 4.0 20% 0.5 COMPOSITION OF THE AGARGEL 0.85 Water 41.5 Sucrose 41.5 Dextrose monohydrate 6.9% glycerol 8.3%agar 1.5% potassium sorbate 0.3% total 100 [H₂O]_(gel) 42.6%

These results show the harmful effect of the defatted cocoa on thebarrier properties of the chocolate, even at a constant fat content.These results confirm that a 31% to 50% increase in the fat verysignificantly improves the resistance of the chocolate to water transferbut that this factor (% total fat) is not sufficient on its own since achocolate with 50% fat can have a result close to that of a chocolatecontaining only 31% fat.

It is therefore of great importance to develop the reduced fat andreduced cocoa formulas for cost and nutritional quality considerations(within the limit of the desired organoleptic constraints).

The following examples describe an aqueous phase coated with a chocolateshell.

The use of a preparation of fruit rich in water is highly appreciatedwhen contrasts in texture are: sought between the chocolate and thefruit or when a fresh fruit taste is sought.

An example of application is the manufacture of a molded chocolateproduct (or equivalent) whose thickness is 1.3±0.2 mm containing aninside rich in water and preserved at room temperature. This moistinside may be a fruit preparation (jam, fruit puree) or any other ediblemoist phase (aqueous filling, and the like).

Laboratory tests made it possible to compare the water resistance of 4chocolate formulations placed in contact with a jam as described in thetable below:

Characteristics of the jam Brix 58% Water content 42% Aw (Example) 0.9

Laboratory tests on such an embodiment showed that the barrierproperties of the chocolate depend not only on its fat content but alsoon its cocoa content (as claimed in this patent).

For that, four chocolate formulations rich in fat to a greater or lesserdegree (31.5% to 50%) and rich in cocoa to a greater or lesser degree(10% to 30%) served for the manufacture of molded chocolate productscontaining jam. The compositions of these four chocolates are describedin the following table:

Composition of the chocolate Examples 8 9 10 11 Cocoa butter % 31.5 6060% 60 Sucrose % 52.7 30 20% 10 Defatted cocoa % 15.8 10 20% 30 τ(according to 3.7 0.8 1.7%  2.5 equation 2) DDC/S 0.3 0.3 0.5%  3

The characteristics of the jam used and placed inside these moldedproducts are described in the following table:

Characteristics of the jam Water content 42% Aw (example) 0.9 % Localwater 38% Brix 58%

After 4 weeks of preservation at 25° C., the chocolate of example 8 tookup more than 16.5% of water (τ>3) and exhibits high softening withnumerous cracks on the contours of the chocolate. With the chocolate ofexample 9, the preservation of the crunchiness is substantially improvedand the chocolate has approximately 6% water after 4 weeks at 25° C.With the chocolates of examples 10 and 11, the chocolates exhibit areduction in crunchiness which is more marked the higher the cocoacontent of the chocolate.

These four examples show that the barrier properties of w the chocolateagainst water do not only depend on the fat content of the chocolate buton the right balance between fat content and defatted cocoa content.

Example Relating to an Aqueous Medium With a Local Free Water Content of42%

If the jam (or any other moist phase) contains a local free watercontent which is higher than the preceding example (e.g. 42%), thebarrier properties should be further increased in order to preserve asatisfactory crunchiness (less than 11% of water and if possible lessthan 5.5% of water). In this case, the table below describes thecomposition of a chocolate having sufficient barrier properties forapplication at 25° C. for 4 weeks.

The chocolate composition comprising less than 11% of water after 4weeks at 25° C. with a jam rich in water (local free water content=42%)is given below:

Example 12 Cocoa butter 65 Sucrose 24 Dry and defatted cocoa 11 τcalculated 0.7 DDC/S 0.45

What is claimed is:
 1. A food product, comprising a substantially solidmass based on chocolate or a chocolate-like product in contact with anaqueous phase in unfrozen state, having a local free water content offrom 30 to 45%, said substantially solid mass having a low water uptakeunder appropriate preservation conditions, wherein the substantiallysolid mass comprises, as a percentage by weight: * fat 43 to 68% * dryand defatted cocoa <25% * skimmed milk powder <17% * an appropriatequantity of sugars >13%

the solid mass being such that for the aqueous phase having a local freewater content of from 30% to 45%, the parameter (τ) is less than 3, withthe parameter τ being defined by the equation:τ=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C,with: [water] is the local free water content of the aqueous phase incontact (in g/g), F is the fat content of the chocolate or equivalent(g/g), S+SMP is the content of sugars+skimmed milk powder in thechocolate or equivalent (in %), C is the dry and defatted cocoa contentof the chocolate or equivalent.
 2. The food product of claim 1, whereinτ is less than or equal to
 2. 3. The food product of claim 2, wherein τis less than 1.6.
 4. The food product of claim 1, wherein thesubstantially solid mass comprises, as a percentage by weight: * fat 43to 68%  * dry and defatted cocoa 0 to 19% * skimmed milk powder 0 to17% * sugars in appropriate quantity

the proportion of dry and defatted cocoa and of skimmed milk powderbeing such that their sum is less than 25% and the dry and defattedcocoa/sugar and optionally skimmed milk powder weight ratio being lessthan 1.2.
 5. The food product of claim 1, wherein the dry and defattedcocoa/sugar and optionally skimmed milk powder weight ratio is from 0 to0.5.
 6. The food product of claim 1, wherein the aqueous phase is acontinuous phase.
 7. The food product of claim 1, wherein the solid massbased on chocolate or a chocolate-like product comprises grains, or ashell partially or completely coating a filling, or a continuous layerdeposited on a composition having a continuous aqueous phase.
 8. Thefood product of claim 7, comprising a continuous aqueous phase, loadedwith grains of the chocolate or chocolate-like product.
 9. The foodproduct of claim 7, comprising a food barrier comprising a shell made ofthe chocolate or chocolate-like product and a filling, optionally loadedwith grains of the chocolate or chocolate-like product.
 10. The foodproduct of claim 7, comprising a continuous aqueous phase, optionallyloaded with grains of the chocolate or chocolate-like product, saidaqueous phase being covered at the surface with a continuous ordiscontinuous layer of a solid mass of the chocolate or chocolate-likeproduct.
 11. The food product of claim 7, comprising a multilayerstructure comprising layers separated by a moist food composition andone or more layers of solid mass of the chocolate or chocolate-likeproduct.
 12. The food product of claim 1, wherein the fat is cocoabutter, anhydrous milk fat (AMF), one or more vegetable oils, ormixtures thereof.
 13. The food product of claim 12, wherein the fatcomprises 80 to 100% cocoa butter and 0 to 20% anhydrous milk fat. 14.The food product of claim 1, wherein the sugar is one or moredisaccharides, one or more monosaccharides, or mixtures thereof.
 15. Thefood product of claim 14, wherein the one or more disaccharides comprise50 to 100% of sucrose and 0 to 50% of lactose.
 16. The food product ofclaim 14, wherein the sugar is sucrose, lactose, fructose, or mixturesthereof.
 17. The food product of claim 1, wherein the aqueous phase hasa local free water content of from 35 to 45%.
 18. The food product ofclaim 1, wherein the aqueous phase has a local free water content offrom 35 to 45% and is a continuous phase.